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Vegan Thai Red curry

Prep 20 mins
Cook 30 mins
Calories 448 kcal

Vegan variation of the Thai red curry. Asian flavors for the spice lovers.

Curry ingredients

serves 4
  • 400g bell pepper, red
  • 280g bell pepper, yellow
  • 150g onion
  • 300g carrots
  • 150g kale
  • 200ml coconut milk
  • 2 cloves garlic
  • 35g ginger
  • 1 tbsp oil
  • 1 tbsp soysauce
  • 2 tsp rice vinegar
  • 200 ml water
  • salt

Rice ingredients

serves
  • 150g rice, jasmin
  • 10g butter
  • 270 ml water
  • salt

Instructions

0'

Heat up the wok together with the oil

1'

Add the onion, and fry for 5 mins

6'

Add the ginger and garlic, and fry it for half a minute, to get the aromas

7'

Add the sliced carrots and pepper, and cook it until tender

15'

Put in the red curry sauce, and fry it for few minutes

18'

In a separate pan, put on the rice as well. Cover it, and let it boil up together with all the water, salt, and butter. After that, turn down the heat to the lowest level, and let it cook 15 more mins.

19'

Put in the curre the kale, fry them together a bit

20'

Add the coconut milk and the water, and let it cook on small heat for another 15mins, until the vegetables reach the desired tenderness.

39'

Finally add the say sauce and the rice vinegar, serve with the prepared rice.